Couscous

Couscous has many versions according to country of origin (Tunisia, Morocco, Tripolן), like many other dishes. Like most regional recipes, evert household thinks it makes the most authentic and best-tasting version. Tunisians make a light-colored, fluffy, soft version (or at least at that’s how my mama always made it).
One of the hardest things after I found out I was Gluten-intolerant (in the dead of winter) was not being able to eat Couscous. A year later I met my friend Mari in a Gluten-free forum. When I visited her, she told me how she makes Couscous from ground rice! She even gave me her recipe.
As I don’t like changing childhood habits, I took Mari’s idea, but used mom’s tried and true recipe. The result was a taste of home, and even smelled like the real thing. Thank you Mari for the fantastic idea!
So, the recipe you see before you is for regular Couscous. For a healthier, Gluten-free version, just replace Semolina wheat with ground brown rice.
If you want a recipe for the soup that goes with it, you can go here. If you’d also like to serve it with a refreshing lemony salad, check out this recipe.

Ingredients

1 kg (2 pounds) Semolina wheat or, for a gluten-free version: finely-ground brown rice
1/2 cup vegetable oil
1 tbsp salt
3 1/2 cups water

Preparation

Using  your hands mix the Semolina wheat/ground rice with the salt and oil.
Drip in a 1/2 cup of water and incorporate using your hands.
Place in the Couscous pot’s steamer over a high flame (the bottom part should have boiling water in it), and cover with a folded towel.
When steam starts coming out, remove towel and drip in 1 cup of water. Restore towel and continue steaming for 1/2 an hour.
Remove from heat and sift.
Add 2 cups of water and set aside rest and soak for 1 hour.
Return to steam (covered with the towel) for an additional 1/2 an hour.
Remove from heat and sift again.